A kiwi favourite with my new favourite icing just in time for Christmas.
Ingredients
4 large egg whites
1 cup caster sugar
1 tsp white vinegar
1/2 tsp cornstarch (cornflour)
1 egg white
1 1/4 icing sugar
3/4 cup desiccated coconut
1 Tbsp lemon juice
1 Tbsp lime juice
Zest from 1 lemon
Zest from 1 lime
Method
Preheat oven to 130C.
Beat egg whites, on low speed gradually moving to med-high speed, until they form soft peaks (approx. 5 minutes).
Continue to run mixer on med-high and add sugar 1 tablespoon at a time.
Once mixture is smooth (rub between fingers to test that the sugar has been dissolved) turn of beater and fold in vinager, vanilla and constarch gently.
Bake for 75 minutes or until the top of the meringue is pale cream in colour.
Allow to cool in a cool dry place.
Icing
Once cool or ready to serve make icing.
Beat egg white until foamy.
Add icing sugar gradually and mix well.
Lightly mix in zest, juices and coconut.
Top with lemon flavored sugar lollies.
Ingredients
4 large egg whites
1 cup caster sugar
1 tsp white vinegar
1/2 tsp cornstarch (cornflour)
1 egg white
1 1/4 icing sugar
3/4 cup desiccated coconut
1 Tbsp lemon juice
1 Tbsp lime juice
Zest from 1 lemon
Zest from 1 lime
Method
Preheat oven to 130C.
Beat egg whites, on low speed gradually moving to med-high speed, until they form soft peaks (approx. 5 minutes).
Continue to run mixer on med-high and add sugar 1 tablespoon at a time.
Once mixture is smooth (rub between fingers to test that the sugar has been dissolved) turn of beater and fold in vinager, vanilla and constarch gently.
Bake for 75 minutes or until the top of the meringue is pale cream in colour.
Allow to cool in a cool dry place.
Icing
Once cool or ready to serve make icing.
Beat egg white until foamy.
Add icing sugar gradually and mix well.
Lightly mix in zest, juices and coconut.
Top with lemon flavored sugar lollies.
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